Low Iodine Paleo Tahini Brownies
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.7(4)
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup coconut oil
- 4 oz dairy free chocolate, roughly chopped
- ½ cup maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 cup almond flour
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
For the tahini swirl
- ¼ cup tahini
- 1 tbsp maple syrup
For serving
- flaky sea salt, for finishing (optional)Can be omitted
flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the coconut oil and chopped chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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